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3.5/4

Everyone in my family loves this bread! Using 2/3 of the sugar listed is plenty, we find. Instead of 2 tsp cinnamon, I do 1 and 1/2 cinnamon and 1/2 nutmeg. The latter brings out the sweet potato flavor out more.

jmicaela
from Williamstown, MA
/ 04.30.2016

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So moist and delicious! Used only 1.5 c. sugar (1 c. white/1/2 c. brown). Next time will add some raisins or fresh pineapple! Made about 14 cupcakes for 20 mins!

foofoodie
/ 01.29.2016

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I'm not sure what went wrong with this. I followed the recipe to the T. It completely collapsed and looked like a sponge I used to clean the oven. It wasn't even edible. I'm not sure if adjusting per other reviews would've helped. Definitely not making this again.

ctelles1
from California
/ 11.26.2015

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I've made this recipe many times and tend to follow it as written. I've gotten many positive reviews, even from the toughest critics - including those who do not like overly sweet bread. I have made both the full loaves and also split them into smaller pans. I like the larger ones since the top of the bread has more time to develop a nice crust. Still, the smaller ones do work and make good gifts.

NG_Boston
from Boston, MA
/ 12.14.2014

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Made some adjustments and loved the result! I used 1 and 1/2 cup whole wheat flour, 1/2 cup all purpose, a bit less than 1 cup sugar (combination brown and white), 1/2 cup vegetable oil plus 2 Tbs. milk to compensate for less liquid. I used more grated sweet potato than zucchini, and squeezed moisture out of the zucchini. Additions were finely grated fresh ginger, and lime zest (didn't have an orange or would have used that). Baked one hour at 350. Delicious!

chapala22
from Seattle area
/ 09.18.2014

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Sorry to double down on the reviewing, but I forgot to add that it is essential that you squeeze the water out of your zucchini, or you'll end up with soup. For some reason the recipe omits this step.

alaskanexpat
/ 08.15.2014

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This is a great recipe, with the recommended modifications. Like many people, I cut the sugar by half (using a 50/50 brn. sugar/wht. sugar mix) and found the bread plenty sweet. I also dropped the oil down to half a cup, added in some NF greek yogurt to make up the difference, subbed in spelt flour and a couple Tbs of ground flax/chia for half the flour, and added ton more spices. I did't have walnuts on hand, so a mix of almonds, pecans and pine nuts went in too. The pine nuts are lovely in the bread. I'm still eating the muffin versions while it is too hot, but it seems like the texture is a little crusty, but then again I like that. The raise on the full loaves (still in the oven) looks good. Hmm. I also included some carrot, because I doubled the batch and ran out of sweet potato. So 4 forks to the modified recipe. I imagine it is too sweet/oily as written.

alaskanexpat
from Anchorage, AK
/ 08.15.2014

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I used 1/2 the amount of sugar but used sugar
/brown sugar mix. It was awesome. Will definitely make again!

i enjoy just how this recipe looks i eaten it before with my children most of us enjoyed this we can have a family group gathering again and cook this recipe again soon that is one tasty recipe you should check it out i guarantee you all you could should this its very tasty